Allan Adler > wrote in message >...
> (N. Thornton) writes:
> > I used to sucessfully make speciality rice apple cakes in the zapper.
> > Made from powdered rice (no wheat), apple chunks, baking powder and
> > water. I dont think there was anything else in them. Water content was
> > critical, I would certainly add some fat if trying that recipe now.
>
> Is "powdered rice" the same as rice flour?
yes more or less - you can use either. The difference is in the
particle size, but either is OK for this.
> It's good to know it will also work without fat, since I'm trying not
> to use it in my cooking.
dont get vitamin A D E and K and EFA deficiencies, fat is a necessity.
> What was the wattage of the microwave and the power level you used?
Depends on which rating system youre using, and also the power to size
ratio, and other things. You'll find out for yourself how long it
takes for your portion size in your oven. Full blast power. It was
truly fast cooking.
> I'm not sure I understand. First, I don't know what a ring/hob is.
> It suggests to me something like the thing a wok rests on while you
> are cooking with it.
exactly
> Second, I don't understand what a wire tray is.
> I've never seen one.
I'm really wondering where you are now
Its a grid of stiff wire, to
keep the cooked article off the superhot base of the oven.
> If I were going to improvise an oven, and I've done so on occasion for
> other purposes, I would just take a frying pan and the lid of a sauce
> pan, put whatever I'm cooking in the frying pan and cover it with the
> lid to hold the heat in. I can't let it get too hot because the plastic
> handle of the lid will melt or burn. I considered that for making
> bread or rolls but I think the dough would be in too direct thermal
> contact with the flame. Maybe what you are saying about the wire screen
> simply refers to a platform that the dough can sit on inside the "oven",
> such as I described it, and such that the part it is actually sitting on
> is a wire mesh, so that direct thermal conduction is minimized and instead
> the hot air cooks the dough.
spot on
> > If youre doing all this because of budget, dont make the wire tray
> > from copper wire, it reacts with the bread to form toxic green copper
> > compounds.
>
> Thanks for pointing that out. I noticed from your other posting that you are
> alert to the ways people can accidentally poison themselves while cooking.
> Maybe someone should write a cookbook full of such recipes, entitled "The
> Lucrezia Borgia Cookbook".
hehe. Why volunteer to make yourself ill? Its quick and simple to
learn how to avoid that.
> I once talked to a chemist who showed me an article on some culinary
> benefits to beating eggs in a copper bowl. Something about Cu++.
>
> I'm not planning to make my own wire platform, although I'm interested
> in metal work (but only a beginner). Where does one purchase stuff like that?
Its only some lengths of steel wire interwoven to make a bit of flat
open space, plus 4 standoffs made by bending some ends over. Any place
that sells cooking items will have wire trays, and if youre in the
middle of nowhere all you need is 2 pairs of pliers and some wire.
> I did make something using wire mesh for sifting sand for casting metal.
> It used, I think, aluminum mesh, with holes about a half an inch
> square or less, and nailed it to a wooden frame. I don't know if it would
> be ok to use the same kind of mesh for supporting dough.
The dough wont sit on the wire, it sits on a sheet or tray on the
wire. I'm truly puzzled, and curious as to why youre not familiar with
hobs or wire trays.
Or whether youre trolling.
Regards, NT